Sourdough's secret: could slower fermentation tame sugar spikes?
NCT ID NCT06925451
Summary
This small study explored whether eating sourdough bread that was fermented for a longer time could help control blood sugar levels after a meal in adults with prediabetes. Five participants ate different sourdough breads over four weeks to see if longer fermentation, which creates more natural acids, led to a better blood sugar response. The goal was to see if a simple dietary change could be a useful tool for managing prediabetes.
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Locations
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850 PBC
Phoenix, Arizona, 85004, United States
Conditions
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